Fish Biryani

INGREDIENTS

1 kg fish½ cup Masoor (Back lentils) - wash and boil3 medium onions - finely sliced and fried until golden and crisp
3 tablespoon tomato puree1 cup yoghurt4 cups rice and 4 teaspoon salt boiled together4 green chillies½ teaspoon arad (Turmeric)½ teaspoon cumin seeds4 Elachi (cardomom)a few cinnamon sticks a few whole peppercorns3 medium potatoes - cut and fried4 boiled eggs
ghee (Clarified butter) and oilfresh dhanis - finely chopped
Fish masala:2 tablespoon coriander2 tablespoon crushed cumin Juice of 1 lemon 2 tablespoon garlic6 green chillies1 teaspoon arad (Turmeric)1 tablespoon oil salt to taste

METHOD

1. Liquidize the masala ingredients
2 Smear the fish slices with the above masala. Marinate for an hour
3. Fry the fish in the same oil of the onions until it is just firm.
4. Mix together the yoghurt, tomato puree, spices and half the onions. Pour over the fried fish.
5. Pour some oil in a pot and 3 tablespoon ghee (Clarified butter). Sprinkle half the Masoor (Back lentils) over the base.
6. Carefully arrange the fish and excess masala over. Add the rest of the Masoor (Back lentils).7. Arrange the fried potatoes to which a sprinkling of salt and arad (Turmeric) has been added.
8. Next, layer the rice but keep about 1 ½ cups aside.9. Lastly, add the fried onions and pour the saffron water into the rest of the rice.10. Mix well to give the rice a rich golden colour.11. Add this as the last layer.12. Turn up the heat until the pot start sizzling, then lower the heat again.13. Allow steaming for about 30 - 45 minutes until done.14. When serving, decorate with eggs and chopped dhania (coriander).

POSTED ON

21 Feb 2025

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